In Asian countries, poaching salmon in green tea is a common cooking technique. Here, we bring a variation to this tradition by poaching the fish in mild white tea. Use the poaching liquid to make a delicately flavored sauce to complement the richness of this fish. Serve with steamed rice and Swiss chard.
Place tea bags in a teapot or glass container. Bring 2 cups water to a boil. Remove from heat and let cool for 2 or 3 minutes. Pour hot water over tea bags, cover and steep tea for 1 minute. Remove tea bags from water. Add garlic, ginger, lemon, tamari and mirin to tea and set aside. In a small bowl, dissolve arrowroot powder in 2 tablespoons water. Set aside.
In a large skillet, heat canola oil over medium heat. Add salmon and sear until browned, about 2 minutes. Flip salmon and add tea mixture to skillet. Bring to a boil. Reduce heat, cover, and simmer gently until center of salmon is opaque and flakes easily, 8 to 10 minutes. Remove salmon to a plate, season lightly with salt and pepper and tent with foil to keep warm. Add dissolved arrowroot to poaching liquid and bring to a boil, stirring constantly, until slightly thickened, 1 to 2 minutes. Strain liquid into a small bowl. Drizzle strained liquid and sesame oil over salmon and garnish with green onions.
Per Serving:380 calories (170 from fat), 19g total fat, 2.5g saturated fat, 120mg cholesterol, 640mg sodium, 4g carbohydrates, 44g protein.
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